Wedding party rehearsal dinner! For an event in rural Alberta, my friend/the bride planned a pretty nice meal. Fried polenta, roasted summer veggies, caper-lemon sauce, roasted potatoes. And some sort of vegan dessert. Trivial vegan problem: I don't really like eating dessert, but when someone goes out of their way to cater to me I feel obligated to eat it.

For the actual wedding she got the baker to make six vegan cupcakes, and said "don't worry, they're ALL for you". My sub-nick is the truth, but it's so sweet of her!

the hubs and kid are having pancakes (blueberry for him) and i ate a bunch of tempeh and alternated it with cookie dough and cupcake batter.

vijita - that's so nice! i bet other people will want some though. it's like when i was pregan everytime a job i worked at ordered meat pizza they'd order 1 veggie for me and everyone would eat the veggie one and i'd be screwed. also, i wish i was sick of cupcakes.

_________________"T-shirts are not allowed in heaven, Karyn. They don't do casual Fridays." - Amandabear

It is like insanely hot here in southern california. Its almost 4pm, and my fiancee just informed me it is 104 degrees at our house. Stupid non-autumn-having california. I want roasted squash! Tofurkey Roast! Casseroles!

Instead we are having ceasar salad (AFR dressing. I could drink that stuff) with tomatoes, cucumbers, and avacado. Grilling up some tofu on my Foreman on the side. Maybe some eggplant too.

Seems like an ok hot weather dinner. Looking forward to it. Probably some cheap red wine that I put in the fridge to cool off a bit.

Yes, I know, as a wine snob I shouldn't do that but 1. its hot 2. its super cheap not very good wine, and it tastes better chilled and 3. many people agree that most red wines should actually be served at just below room temperature ~65 degress. I concur. Especially this swill. I am not below popping an ice cube in that mother to cool her down. And 'room temperature' in my condo is about 78 degrees right now, not 70.

I'm think that baked spinach & "ricotta" stuffed shells in tomato & basil sauce is sounding really great for tonight. Last night I couldn't be bothered fussing around so whipped up a quick spinach & walnut pesto & tossed it through spaghetti.

Yum, I still have one carton of the Pacific Brand Vegetarian Pho Base. It is good, and it was only $.99 each. (next time going to make the broth myself).

I plan on cooking some veggies in the broth: Carrots, baby corn and mushrooms.Going to make some hot and sweet soy curls to put in there too.Lots of cilantro, mint, basil, mung bean sprouts and jalepenos to go with. And of course chilli garlic sauce, Sirracha and tamari.

Frozen "butter peas" (which taste basically like kind of dry lima beans) with earth balance and soy sauce. While listening to the Nitty Gritty Dirt Band. It's like dinners at home when my mom was away and dad and I had to feed ourselves. Nom.

For some reason, I'm really wanting stuffed peppers, which I usually avoid because it's such a throw back and the default veggie dish of many a 90s restaurant, but I'm not sure what to have them with. I'm going to stuff them with some spicy rice type stuff and tofu. Maybe just a bit of salad on the side?